The warm fragrance of ginger and freshly sliced green onion, balanced by floral wine and yeasty soy, creates a memorable combination of flavours and scents to entertain the palate.
This document provides recipes for four German/Hungarian dishes:
1. German Hot Potato Salad which includes boiling potatoes and onions then mixing them with bacon, onions, vinegar, mustard seeds and oil.
2. Braised Stuffed Cabbage where cabbage leaves are stuffed with a pork and breadcrumb mixture and braised in a tomato sauce.
3. Chicken Paprika made by searing paprika-coated chicken pieces then braising them in a sauce made from onions, garlic, wine and stock and thickened with cream.
4. Napkin Dumplings which are bread dumplings steamed in the shape of sausages and served with the chicken paprika.
The document provides instructions for making an Oreo milkshake. It involves placing ice cream and milk in a cup and mixing until smooth. Crushed Oreos are then added and stirred in. Optional toppings such as whipped cream and sprinkles can be added to finish.
This gourmet deer dish consists of several elements. Deer fillets are steamed in a flavorful broth containing herbs and spices. The fillets are accompanied by crepes filled with blueberries and glazed chestnuts, and garnished with buttered vegetables. A sauce made from game fond and reduced red wine brings all the flavors together. The recipe takes time to prepare the sauce and steam the fillets so their flavors are sealed in.
Low Glycemic Certification Lab Team have published delicious recipes presentation to follow low glycemic diet which is more difficult to anyone. Low glycemic food prevents from heart disease and helps to control blood sugar levels. It also reduces the risk of certain chronic diseases (diabetes, obesity and heart disease).
Directions for preparing Basmati Rice with Lentil Kushari. The food recipe includes garlic, cumin, cinnamon and macaroni. This rice recipe can also be served with tomato sauce.
This document provides a recipe for making potato fritters in 7 steps. It lists the ingredients needed which include 500g potatoes, garlic, sugar, salt, pepper, an egg, oil, and parsley leaves. The instructions explain how to peel and cut the potatoes, mash the garlic and spices, shape the potato mixture and coat in egg, then deep fry until golden brown. The finished fritters are served on a plate.
This document provides a recipe for making potato fritters in 7 steps. It lists the ingredients needed which include 500g of potatoes, garlic, sugar, salt, pepper, an egg, oil, and parsley leaves. It then outlines the steps which are to peel and cut the potatoes and garlic, mash some ingredients together, shape and coat the potato pieces in egg, and deep fry until golden brown. The finished fritters are then served on a plate.
This recipe is for a thyme soup that serves 4 people and takes 30 minutes total to make. It involves browning bread slices in the oven, rubbing them with garlic and placing them in bowls. Onions are fried in olive oil until caramelized, then boiling water and thyme sprigs are added and boiled for 20 minutes to make a broth. The broth is poured over the bread slices along with an egg and grated cheese, stirring to combine the ingredients into a traditional Catalan soup that is healthy, aromatic and medicinal.
This document provides recipes for four German/Hungarian dishes:
1. German Hot Potato Salad which includes boiling potatoes and onions then mixing them with bacon, onions, vinegar, mustard seeds and oil.
2. Braised Stuffed Cabbage where cabbage leaves are stuffed with a pork and breadcrumb mixture and braised in a tomato sauce.
3. Chicken Paprika made by searing paprika-coated chicken pieces then braising them in a sauce made from onions, garlic, wine and stock and thickened with cream.
4. Napkin Dumplings which are bread dumplings steamed in the shape of sausages and served with the chicken paprika.
The document provides instructions for making an Oreo milkshake. It involves placing ice cream and milk in a cup and mixing until smooth. Crushed Oreos are then added and stirred in. Optional toppings such as whipped cream and sprinkles can be added to finish.
This gourmet deer dish consists of several elements. Deer fillets are steamed in a flavorful broth containing herbs and spices. The fillets are accompanied by crepes filled with blueberries and glazed chestnuts, and garnished with buttered vegetables. A sauce made from game fond and reduced red wine brings all the flavors together. The recipe takes time to prepare the sauce and steam the fillets so their flavors are sealed in.
Low Glycemic Certification Lab Team have published delicious recipes presentation to follow low glycemic diet which is more difficult to anyone. Low glycemic food prevents from heart disease and helps to control blood sugar levels. It also reduces the risk of certain chronic diseases (diabetes, obesity and heart disease).
Directions for preparing Basmati Rice with Lentil Kushari. The food recipe includes garlic, cumin, cinnamon and macaroni. This rice recipe can also be served with tomato sauce.
This document provides a recipe for making potato fritters in 7 steps. It lists the ingredients needed which include 500g potatoes, garlic, sugar, salt, pepper, an egg, oil, and parsley leaves. The instructions explain how to peel and cut the potatoes, mash the garlic and spices, shape the potato mixture and coat in egg, then deep fry until golden brown. The finished fritters are served on a plate.
This document provides a recipe for making potato fritters in 7 steps. It lists the ingredients needed which include 500g of potatoes, garlic, sugar, salt, pepper, an egg, oil, and parsley leaves. It then outlines the steps which are to peel and cut the potatoes and garlic, mash some ingredients together, shape and coat the potato pieces in egg, and deep fry until golden brown. The finished fritters are then served on a plate.
This recipe is for a thyme soup that serves 4 people and takes 30 minutes total to make. It involves browning bread slices in the oven, rubbing them with garlic and placing them in bowls. Onions are fried in olive oil until caramelized, then boiling water and thyme sprigs are added and boiled for 20 minutes to make a broth. The broth is poured over the bread slices along with an egg and grated cheese, stirring to combine the ingredients into a traditional Catalan soup that is healthy, aromatic and medicinal.
This recipe provides instructions for making pork sate with 4 pork loin chops. The chops are browned and then cooked in a sauce made from soy sauce, hot mustard, Splenda, sesame oil, Tabasco sauce, peanut butter, water, and ginger. The sauce is poured over the browned chops along with sautéed onion and garlic. The finished dish is served with rice and can also be made with chicken breasts instead of pork.
This recipe provides instructions for rosemary roasted chicken and potatoes. It calls for bone-in chicken thighs, small red potatoes, olive oil, salt, garlic, pepper, paprika, and crushed rosemary leaves. The ingredients are mixed together and arranged in a single layer on a baking pan. The pan is then roasted in a preheated oven at 425 degrees Fahrenheit for 30 minutes, until the chicken is cooked through and the potatoes are tender.
This document provides instructions for several chicken recipes that can be prepared in advance and frozen for later use, including:
1) White Chicken Chili with chicken, beans, green chilies, broth and seasonings simmered for 15 minutes.
2) Buffalo Chicken Pasta Bake with chicken, pasta, hot sauce, ranch or blue cheese dressing, and cheese baked for 20-25 minutes.
3) Prepared Chicken with a spice rub of salt, pepper, thyme, garlic powder and onion powder baked at 375°F for 30 minutes then chilled and bagged for soups and more.
4) Several chicken marinades and crockpot recipes like Garlic Lime Chicken, Café Rio Crock
This document provides a recipe for aromatic lentil purée with eggplant sticks. It includes instructions to cook lentils with garlic, bay leaf, ham, salt and water for one hour. Onions and garlic are cooked in olive oil with spices and added to the lentils. The lentils are then blended into a purée. Separately, eggplant is cut into sticks and soaked in salt water, then coated in beer and flour before frying. The purée is served with fried eggplant sticks for dipping.
This document provides a recipe for Pav Bhaji, a popular street food from Mumbai, India. It consists of assorted vegetables like potatoes, tomatoes, cauliflower, onions, and green peas cooked with spices and masalas and served with buttered bread rolls called pav. The recipe lists the ingredients, cooking instructions, and similar recipe links. It is a vegetarian dish that takes 20-30 minutes to make and serves 4 people.
The document describes several traditional dishes from the region including Katmi, Horticultural mingled in the oven, Tarator, Bean soup, Kebap, Moussaka, Chicken with rice, and Peppers börek. Details are provided on the ingredients and preparation methods for some of the dishes like Moussaka, which involves layers of minced meat, potato, and an egg-yogurt topping baked in the oven, and Tarator, a cold cucumber-yogurt soup that also includes garlic, dill, vinegar, nuts and olive oil. Chicken with rice is prepared by browning chicken pieces and onions then cooking the rice in chicken stock and baking the combined dish.
Chana masala a lip smacking indian recipesahiltandon14
This document provides a recipe for chana masala, a popular Punjabi dish made with chickpeas and spices. It lists the ingredients and provides instructions for cooking the chickpeas, making a tomato and spice puree, sautéing onions and the puree, adding boiled chickpeas and water, simmering the mixture, and serving over rice or flatbread. The recipe yields a delicious, easy to make chana masala that can be eaten as is or in popular street food combinations like chana kulcha or chana batura.
This document provides instructions for making home made chicken curry. It lists ingredients like onion, garlic, ginger, spices and chicken and gives a 5 step method. The method involves first making onion, garlic and ginger pastes. Spices are then dry roasted and different pastes are added and cooked. Chicken is added later along with stock and simmered until tender. The finished curry is topped with coriander.
This document contains recipes for several traditional Turkish dishes, including eggplant stuffed with lamb, shepherd's salad, green beans, eggplant with ground beef moussaka, stuffed bell peppers, and baklava. The baklava recipe describes it as the most famous Turkish dessert, often served during religious festivals, and made with layers of phyllo dough and chopped nuts sweetened with a light syrup.
This document contains recipes for several traditional Turkish dishes, including eggplant stuffed with lamb, shepherd's salad, green beans, eggplant with ground beef moussaka, stuffed bell peppers, and baklava. The baklava recipe describes it as the most famous Turkish dessert, often served during religious festivals, and made with layers of phyllo dough and a filling of chopped nuts, then soaked in a light syrup.
This document provides a recipe for Kadai Chicken from Masterchef Sanjeev Kapoor's website. It lists the ingredients as chicken, coriander seeds, cumin seeds, black peppercorns, dried red chillies, ginger, garlic, ghee, oil, onions, tomatoes, and fresh coriander leaves. The method involves dry roasting and grinding some spices, making a paste of other spices, sautéing onions, adding the spice mixtures and tomatoes, then cooking the chicken in the gravy with water and seasonings. Similar recipes and links to Mr. Kapoor's books are also listed.
This document summarizes Turkish traditions for celebrating New Year's Eve. While Turkey is a majority Muslim country, they celebrate New Year's Eve instead of Christmas. Common traditions include decorating homes with lights and trees, buying presents for friends and family, and preparing special dishes like lentil soup, stuffed peppers, and baklava pastries. Several recipes for traditional Turkish New Year's dishes are also included.
This document summarizes Turkish traditions for celebrating New Year's Eve. Some key points:
- Unlike Christmas, New Year's Eve is celebrated instead of Christmas in Turkey since most of the population is Muslim.
- Recipes for traditional dishes prepared for special occasions like lentil soup and stuffed peppers are included.
- Decorations like Christmas trees and lights are used to celebrate New Year's Eve, and presents are exchanged among friends and family.
This document contains recipes for several Polish dishes including żur, chicken broth, cottage cheese with radishes, potato salad, sauerkraut, potato dumplings stuffed with cheese, and farmer's cheese cake. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish. Common ingredients across the recipes include potatoes, carrots, onions, chicken or pork, herbs like parsley and dill, and seasoning like salt, pepper and allspice. The dishes represent traditional Polish cuisine and cooking methods.
This recipe provides instructions for making a simple strawberry milkshake using strawberry frozen yogurt, fresh or frozen strawberries, and soymilk blended together. The ingredients are blended until thick and smooth then poured into a glass to serve.
1. The document provides recipes and instructions for making Empanada Gallega, a Spanish pie filled with tuna, eggs, peppers and onions.
2. It also includes recipes and instructions for making Gazpacho, a cold Spanish soup made with tomatoes, cucumber, peppers, bread and olive oil.
3. Additionally, the document gives a recipe and steps for making Paella, the classic Spanish rice dish made with sausages, shrimp, clams, rice and seasoned broth.
This recipe describes how to make stuffed eggplant, known as "Eggplant Split Belly". It involves chopping onions and cooking ground meat to make a stuffing, slicing eggplants lengthwise and filling the hollowed insides with the meat mixture, then baking in a saucepan with a small amount of water for 25-30 minutes. The ingredients include ground meat, onions, tomatoes, green peppers, eggplants, margarine, salt, and pepper.
This document contains messages from a church event encouraging participants to find their place in God's kingdom, family, and church by pursuing their God-given passions. It emphasizes that lukewarmness and mediocrity kill vision, while passion helps overcome these things. The messages advise finding one's passion through prayer, using their natural skills and spiritual gifts, drawing on past experiences, and following their heart's desires and call, with humility and a spirit of service.
This recipe provides instructions for making pork sate with 4 pork loin chops. The chops are browned and then cooked in a sauce made from soy sauce, hot mustard, Splenda, sesame oil, Tabasco sauce, peanut butter, water, and ginger. The sauce is poured over the browned chops along with sautéed onion and garlic. The finished dish is served with rice and can also be made with chicken breasts instead of pork.
This recipe provides instructions for rosemary roasted chicken and potatoes. It calls for bone-in chicken thighs, small red potatoes, olive oil, salt, garlic, pepper, paprika, and crushed rosemary leaves. The ingredients are mixed together and arranged in a single layer on a baking pan. The pan is then roasted in a preheated oven at 425 degrees Fahrenheit for 30 minutes, until the chicken is cooked through and the potatoes are tender.
This document provides instructions for several chicken recipes that can be prepared in advance and frozen for later use, including:
1) White Chicken Chili with chicken, beans, green chilies, broth and seasonings simmered for 15 minutes.
2) Buffalo Chicken Pasta Bake with chicken, pasta, hot sauce, ranch or blue cheese dressing, and cheese baked for 20-25 minutes.
3) Prepared Chicken with a spice rub of salt, pepper, thyme, garlic powder and onion powder baked at 375°F for 30 minutes then chilled and bagged for soups and more.
4) Several chicken marinades and crockpot recipes like Garlic Lime Chicken, Café Rio Crock
This document provides a recipe for aromatic lentil purée with eggplant sticks. It includes instructions to cook lentils with garlic, bay leaf, ham, salt and water for one hour. Onions and garlic are cooked in olive oil with spices and added to the lentils. The lentils are then blended into a purée. Separately, eggplant is cut into sticks and soaked in salt water, then coated in beer and flour before frying. The purée is served with fried eggplant sticks for dipping.
This document provides a recipe for Pav Bhaji, a popular street food from Mumbai, India. It consists of assorted vegetables like potatoes, tomatoes, cauliflower, onions, and green peas cooked with spices and masalas and served with buttered bread rolls called pav. The recipe lists the ingredients, cooking instructions, and similar recipe links. It is a vegetarian dish that takes 20-30 minutes to make and serves 4 people.
The document describes several traditional dishes from the region including Katmi, Horticultural mingled in the oven, Tarator, Bean soup, Kebap, Moussaka, Chicken with rice, and Peppers börek. Details are provided on the ingredients and preparation methods for some of the dishes like Moussaka, which involves layers of minced meat, potato, and an egg-yogurt topping baked in the oven, and Tarator, a cold cucumber-yogurt soup that also includes garlic, dill, vinegar, nuts and olive oil. Chicken with rice is prepared by browning chicken pieces and onions then cooking the rice in chicken stock and baking the combined dish.
Chana masala a lip smacking indian recipesahiltandon14
This document provides a recipe for chana masala, a popular Punjabi dish made with chickpeas and spices. It lists the ingredients and provides instructions for cooking the chickpeas, making a tomato and spice puree, sautéing onions and the puree, adding boiled chickpeas and water, simmering the mixture, and serving over rice or flatbread. The recipe yields a delicious, easy to make chana masala that can be eaten as is or in popular street food combinations like chana kulcha or chana batura.
This document provides instructions for making home made chicken curry. It lists ingredients like onion, garlic, ginger, spices and chicken and gives a 5 step method. The method involves first making onion, garlic and ginger pastes. Spices are then dry roasted and different pastes are added and cooked. Chicken is added later along with stock and simmered until tender. The finished curry is topped with coriander.
This document contains recipes for several traditional Turkish dishes, including eggplant stuffed with lamb, shepherd's salad, green beans, eggplant with ground beef moussaka, stuffed bell peppers, and baklava. The baklava recipe describes it as the most famous Turkish dessert, often served during religious festivals, and made with layers of phyllo dough and chopped nuts sweetened with a light syrup.
This document contains recipes for several traditional Turkish dishes, including eggplant stuffed with lamb, shepherd's salad, green beans, eggplant with ground beef moussaka, stuffed bell peppers, and baklava. The baklava recipe describes it as the most famous Turkish dessert, often served during religious festivals, and made with layers of phyllo dough and a filling of chopped nuts, then soaked in a light syrup.
This document provides a recipe for Kadai Chicken from Masterchef Sanjeev Kapoor's website. It lists the ingredients as chicken, coriander seeds, cumin seeds, black peppercorns, dried red chillies, ginger, garlic, ghee, oil, onions, tomatoes, and fresh coriander leaves. The method involves dry roasting and grinding some spices, making a paste of other spices, sautéing onions, adding the spice mixtures and tomatoes, then cooking the chicken in the gravy with water and seasonings. Similar recipes and links to Mr. Kapoor's books are also listed.
This document summarizes Turkish traditions for celebrating New Year's Eve. While Turkey is a majority Muslim country, they celebrate New Year's Eve instead of Christmas. Common traditions include decorating homes with lights and trees, buying presents for friends and family, and preparing special dishes like lentil soup, stuffed peppers, and baklava pastries. Several recipes for traditional Turkish New Year's dishes are also included.
This document summarizes Turkish traditions for celebrating New Year's Eve. Some key points:
- Unlike Christmas, New Year's Eve is celebrated instead of Christmas in Turkey since most of the population is Muslim.
- Recipes for traditional dishes prepared for special occasions like lentil soup and stuffed peppers are included.
- Decorations like Christmas trees and lights are used to celebrate New Year's Eve, and presents are exchanged among friends and family.
This document contains recipes for several Polish dishes including żur, chicken broth, cottage cheese with radishes, potato salad, sauerkraut, potato dumplings stuffed with cheese, and farmer's cheese cake. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish. Common ingredients across the recipes include potatoes, carrots, onions, chicken or pork, herbs like parsley and dill, and seasoning like salt, pepper and allspice. The dishes represent traditional Polish cuisine and cooking methods.
This recipe provides instructions for making a simple strawberry milkshake using strawberry frozen yogurt, fresh or frozen strawberries, and soymilk blended together. The ingredients are blended until thick and smooth then poured into a glass to serve.
1. The document provides recipes and instructions for making Empanada Gallega, a Spanish pie filled with tuna, eggs, peppers and onions.
2. It also includes recipes and instructions for making Gazpacho, a cold Spanish soup made with tomatoes, cucumber, peppers, bread and olive oil.
3. Additionally, the document gives a recipe and steps for making Paella, the classic Spanish rice dish made with sausages, shrimp, clams, rice and seasoned broth.
This recipe describes how to make stuffed eggplant, known as "Eggplant Split Belly". It involves chopping onions and cooking ground meat to make a stuffing, slicing eggplants lengthwise and filling the hollowed insides with the meat mixture, then baking in a saucepan with a small amount of water for 25-30 minutes. The ingredients include ground meat, onions, tomatoes, green peppers, eggplants, margarine, salt, and pepper.
This document contains messages from a church event encouraging participants to find their place in God's kingdom, family, and church by pursuing their God-given passions. It emphasizes that lukewarmness and mediocrity kill vision, while passion helps overcome these things. The messages advise finding one's passion through prayer, using their natural skills and spiritual gifts, drawing on past experiences, and following their heart's desires and call, with humility and a spirit of service.
GenerationNation is an organization that provides educational resources and programs to promote civic literacy and youth leadership. It offers smart and engaging programs tied to educational standards that combine classroom learning with hands-on experiences. The organization provides curriculum, lesson plans, videos, and other resources on topics like government, citizenship, current events, and leadership. It also organizes learning opportunities such as mock elections, speaker events, and programs to connect students with local leaders and government. The goal is to help students understand how government works and gain skills to make a positive impact.
Big Data and Healthcare Big Opportunity or Big Problem AbstractJames Selley
This document discusses big data in healthcare, noting that while big data is expected to provide insights that improve clinical trials, healthcare efficiency, and health outcomes, integrating big data applications into healthcare will be a gradual process, not instantaneous. It provides a literature review on big data and cases of current big data projects in healthcare, barriers to its adoption, and its future prospects in improving public health surveillance, biometric monitoring, and clinical decision support.
Jesse Liddiard worked for two years as a Service Manager and Assistant Kitchen Manager for Texas Roadhouse in Dubai, UAE. While he faced challenges adapting to the new culture, he was able to overcome them and thrive in his roles. Jesse showed strengths in scheduling, staff relations, motivation, and accountability. Though his personal motivation was an initial opportunity for growth, he improved greatly in his second year. The author confidently states that Jesse was an asset who will be missed, and that any company would benefit from having him as a team member.
Enerpro Insulation manufactures and installs thermal insulation applications to protect assets. They pride themselves on innovative technologies, understanding customers' problems, and having the team to solve them. Enerpro offers hot and cold insulation, tank panel systems, and services for refineries, gas processing, and pulp and paper industries.
The classroom contains 22 students from grades 6th to 7th, with diverse backgrounds. The lesson objective is for students to understand ghettos and concentration camps with 95% accuracy. Materials used include a Smart Board, Voki, YouTube videos, a WebQuest, student blogging, and a podcast. The mainly student-centered lesson starts with an overview before using multimedia to explain camps. Students then complete the WebQuest and write diary entries on their blogs. The class finishes with a reading, and the teacher assesses learning through the entries and materials effectiveness.
The classroom contains 22 students ranging from ages 11-12, with a mix of gender and racial backgrounds. The lesson objective is for students to understand the rise of the Nazi Party and start of the Holocaust with 95% accuracy by the end of the day. The teacher will use a Smart Board, PowerPoint, Photoshop, computers, and QR codes to present materials. Students will participate through class discussions, presenting pins about the Nazi Party, and watching a video on the History Channel website. The teacher will evaluate students' understanding and the effectiveness of the materials to improve future lessons.
The first document provides a recipe for chicken curry that includes frying potatoes and chicken then simmering them in a sauce made with garlic, onion, fish sauce, curry powder, bell peppers, and coconut milk.
The second document gives instructions for making chicken fillets by baking them coated in a sauce made from chicken bouillon, Worcestershire sauce, oregano, paprika, dry mustard, and garlic powder.
The third document is a recipe for beef sinigang that includes thinly slicing beef and marinating it in a mixture of soy sauce, vinegar, sugar, salt, pepper, and garlic before frying and serving with rice.
The document provides an overview of Ottoman cuisine, including its origins and regional variations within Turkey. It discusses influences from nomadic lifestyles, Islam, and neighboring cultures. The summary also lists common dishes like Ezme (crushed spicy tomato salad), Yayla Çorbası (yoghurt soup), Hünkar Beğendi (Sultan's Delight), and includes their basic ingredients and preparation methods. Recipes for five representative dishes are then presented in detail.
This recipe provides instructions for making a traditional Pad Thai dish that serves 2 people. The recipe calls for ingredients like rice noodles, shrimp, tofu, bean sprouts, tamarind water, fish sauce, simple syrup, garlic chives, ground chiles, and peanuts. The noodles are soaked and then stir-fried with the other ingredients in a wok or skillet. The finished Pad Thai is coated in the sauce and garnished with additional peanuts, chiles, and lime wedges to serve.
This recipe provides instructions for making a traditional Pad Thai dish for 2 servings. The recipe calls for ingredients like rice noodles, shrimp, tofu, bean sprouts, tamarind water, fish sauce, and peanuts. To make it, the noodles are soaked and then stir-fried with the other ingredients in batches in a wok or skillet. The finished Pad Thai is coated in the sauce and garnished with chiles, peanuts, and lime wedges to serve.
This document provides recipes from Cypriot cuisine contributed by students of Mathiatis Primary School in Nicosia, Cyprus. It includes recipes for Traxanas soup, Sieftalies, Afelia pork with pourgouri, Halvas katsarolas semolina pudding, Daktila kirion ladies' fingers, and Mbourekia me anari anari cheese pies. The recipes demonstrate how foreign influences from empires that have ruled Cyprus, such as Greece, Turkey, and Britain, have been combined with local ingredients to create traditional Cypriot dishes.
This document provides recipes for several traditional Turkish dishes that can be served for Christmas, including red lentil soup, stuffed grape leaves, mantı dumplings, su böreği pastries, puf börek pastries, and sutlatch rice pudding. The recipes include lists of ingredients and instructions for preparing each dish. The document concludes by wishing readers a Happy New Year from Turkey.
This document provides recipes for several traditional Turkish dishes that can be served for Christmas, including red lentil soup, stuffed grape leaves, mantı dumplings, su böreği pastries, puf börek pastries, and sutlatch rice pudding. The recipes include lists of ingredients and instructions for preparing each dish. The document concludes by wishing readers a Happy New Year from Turkey.
2013-2015 OUR COMMON EUROPEAN ROOTS MEETINGS AND TOPICS
5th project meeting – 22nd – 27th March 2015 at Zespól Szkól Ekonomicznych Secondary Technical School,
Starogard, Gdanski, Poland
Topic : “Food: traditional dishes for everyday life and for celebrations”.
The document contains recipes for various dishes including asparagus with hollandaise sauce, bitterballen, crepes, eggplant boats, erwten soep (split pea soup), Greek salad, green soup, melon with ham, stonesoup, vegetable soup, trachanas pie, boerenkool (kale with potatoes and sausage), strips of chicken with olives and peppers, chicken kebabs, and spicy chicken lasagne. The recipes provide lists of ingredients and instructions for preparation.
The document contains recipes for various dishes including asparagus with hollandaise sauce, bitterballen, crepes, eggplant boats, erwten soep (split pea soup), Greek salad, green soup, melon with ham, stonesoup, vegetable soup, trachanas pie, boerenkool (kale and potatoes), chicken with olives and peppers, chicken kebabs, and spicy chicken lasagne. The recipes provide lists of ingredients and instructions for preparation.
The document provides recipes for several dishes including chicken curry, pork pata, beef stew, pasta with prawns and bacon, broccoli pasta salad, carbonara, pound cake trifle, peppermint ice cream, chocolate mousse, and a chocolate milkshake. The recipes include lists of ingredients and step-by-step instructions for preparing each dish.
The document provides recipes for several Filipino dishes including adobo, spaghetti, tuna carbonara, and halo-halo. It lists the ingredients and instructions for preparing each dish, with adobo using pork and chicken braised in vinegar, the spaghetti incorporating banana ketchup, and halo-halo being a dessert of shaved ice, evaporated milk, and fruits.
Guests are treated to candy and sweets, for which reason the holiday is known as Şeker Bayramı, or “Candy Festival.” When coffee is available, it is commonly served. Various sweets are made both to eat and to serve to guests. The most common sweets made for the Feast of Ramadan are baklava and kadayıf
Chinese breakfast often consists of congee, a rice porridge, served with crullers, or deep-fried dough strips. Lunch features noodle soups with various toppings. Dinner is similar to breakfast, featuring stir-fried or steamed dishes of meat and vegetables. Regional cuisines vary, with Guangzhou known for its high-level cuisine and Shanghai using fresh seafood and vegetables. The document also provides recipes for Chinese Napa Cabbage Salad, Asian Fire Meat, Chinese Dan-Bin, Tangerine Duff, and Sweet Marinated Lotus Roots.
This document provides recipes for 4 dishes to be served in a SEA cooking class: 1) Chicken Pad Krapraw with ground chicken, garlic, chili, soy sauce and basil. 2) Pork Omelet made with egg, ground pork, onion and tomato. 3) Beef Green Curry with beef, green curry paste, vegetables and coconut milk. 4) Sweet Sticky Rice with Longan for dessert made from sticky rice, sugar, tapioca flour and served with coconut sauce.
This document provides information about traditional Polish meals and folk culture. It describes recipes for several classic Polish dishes like breaded pork cutlets, vegetable salad, herring salad, sour rye soup, hunter's stew, cabbage rolls, and drop scones. It also profiles traditional Polish regional folk costumes from areas like Kashubia, Kujawy, Kurpie, Wielkopolska, Łowicz, Silesia, Kraków, Lublin, and the Highlands. Finally, it lists some examples of Polish national dances, folk art forms, and decorated Easter eggs.
This document provides information about traditional Polish meals and folk culture. It describes recipes for several classic Polish dishes like breaded pork cutlets, vegetable salad, herring salad, sour rye soup, hunter's stew, cabbage rolls, and drop scones. It also profiles traditional Polish regional folk costumes from areas like Kashubia, Kujawy, Kurpie, Wielkopolska, Łowicz, Silesia, Kraków, Lublin, and the Highlands. Finally, it lists some examples of Polish national dances, folk art forms, and decorated Easter eggs.
The document provides a recipe for Tonkatsu (breaded pork cutlets) that includes the following main steps:
1) Score and season pork chops, then dredge in flour, egg, and breadcrumbs and refrigerate.
2) Deep fry the breaded pork until cooked through and golden brown.
3) Serve the pork cut into strips with shredded cabbage and tonkatsu or barbecue sauce for dipping.
The document provides recipes for several dishes:
1) A macaroni and cheese recipe that includes whole wheat pasta, cheeses, broccoli, chicken and breadcrumbs.
2) A cranberry sauce recipe with cranberries, cherries, orange zest and walnuts.
3) A green bean dish with green beans, almonds, onions and olive oil.
4) A wild rice stuffing with wild rice, quinoa, celery, onions and dried fruits.
This recipe provides instructions for making a layered fruit smoothie with mango, banana, and strawberry layers. The mango layer is blended with yogurt, honey, lime juice and zest. The banana and strawberry layer is blended with yogurt, honey, lemon juice and zest. The two layers are poured alternately into glasses to create a visually appealing smoothie with different fruit flavors.
Similar to Ginger soy chicken with rice wine recipe (20)
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.